Description
A delightful pasta dish that transforms the classic cheesesteak into a comforting bowl of tortellini coated in a rich provolone sauce.
Ingredients
Scale
- 12 oz refrigerated cheese tortellini
- 1 tablespoon olive oil
- 1 lb thinly sliced beef (ribeye or sirloin), cut into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups milk
- 1 cup beef broth
- 8 oz provolone cheese, shredded
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the tortellini by cooking it according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced beef, seasoning with salt and pepper. Cook until browned, about 3-4 minutes, then transfer to a plate.
- In the same skillet, add bell peppers, onion, and garlic. Sauté until tender, about 5 minutes.
- Sprinkle flour over veggies, stirring to coat. Gradually pour in the milk and beef broth, stirring constantly until the mixture thickens, about 3-5 minutes.
- Add the provolone cheese, stirring until melted and smooth. Return the beef to the skillet and mix well.
- Finally, toss the cooked tortellini into the sauce, ensuring every piece is coated. Serve immediately, garnished with fresh parsley if desired.
Notes
To enhance flavor, consider adding a dash of Worcestershire sauce before cooking the beef. Customize with additional vegetables like zucchini or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
Keywords: cheesesteak, tortellini, pasta, provolone, easy dinner, Italian recipe
